Tex Mex Beer Can Chicken Food

TEX-MEX BEER-CAN CHICKEN

Steps:

• Heat gas or charcoal grill for indirect cooking. Remove and discard neck and giblets from chicken cavity. Pat chicken dry with paper towels. Carefully loosen skin at top of breast. Place butter and green onion whites evenly under skin of breast, without removing skin.
• In small bowl, mix vegetable oil, taco seasoning mix and salt. Rub all over outside of chicken. Open beer can; with can opener, make several other openings in top. Measure out 2/3 cup beer; discard or reserve for another use.
• Place half-full can of beer in ungreased shallow 8x8- or 13x9-inch aluminum grill pan. Carefully place chicken cavity over can, pushing until chicken balances in pan.
• Place on grill over medium heat, making sure chicken is balanced. Cover grill; cook 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F.
• With tongs and flat metal spatula, carefully remove chicken and can from pan on grill; place on clean cutting board or serving platter. Carefully remove pan and drippings; let cool, then discard. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Sprinkle with cilantro and green onion greens. Serve with salsa and lime wedges.
• To bake chicken, place oven rack in lowest position and heat oven to 375°F. Place prepared chicken on can in lightly sprayed 8-inch square (2-quart) baking dish. Bake 1 hour to 1 hour 15 minutes or until legs move easily when twisted or lifted and thermometer inserted in thickest part of thigh reads at least 165°F. Let chicken stand 5 to 10 minutes. Twist can to remove from chicken; discard can. Sprinkle with cilantro and green onion greens. Serve with salsa and lime wedges.

DRUNKEN CHICKEN TEX-MEX STYLE / BEER CAN

Steps:

• Rinse and pat dry hen.
• Drink 1/2 the beer and set aside the rest in the can.
• Then pour a shot of tequila and drink with a slice of lime.
• Spray can with 1/2 beer with cooking spray.
• Have another shot of tequila with lime.
• Put some of the oregano, a couple of the peppers, a couple of the garlic cloves, a pinch of cumin and a pinch of chili powder in the neck cavity of the hen.
• Stuff opening with a wad of aluminum foil to seal cavity.
• Have another shot of tequila and lime and while you're at it add a shot to the beer can with a piece of lime, the rest of the oregano, peppers, and garlic cloves.
• Push the can into to rear end of the chicken so that the hen can sit up.
• Place the chicken in a foil pie pan or square cake pan.
• Have another tequila shot, then rub the rest of the cumin, chili powder, and the salt onto the outside of the chicken.
• Have a couple more shots while your coals get ready on the pit.
• Place the pan with the chicken on the pit and close the grill.
• Let chicken cook for 1 hour on medium hot pit.
• (Of course, this means more tequila shots.) Baste hen with juices in pan.
• Take off grill when done and let rest 10 minutes before serving with a squeeze of lime and some drippings.
• If there is any Tequila left be sure to serve with the chicken also.
• This can be done in the oven as well on 350 degrees for 1 hour.

TEX-MEX CHICKEN SALAD BOWL

Steps:

• Preheat the oven to 375˚. Combine the lime zest, fajita seasoning and 1/2 teaspoon salt in a small bowl; rub all over the chicken. Heat a large nonstick ovenproof skillet over medium-high heat. Add the corn and cook, stirring, until warmed through, 30 seconds; remove to a bowl. Add the vegetable oil to the skillet. Add the chicken and cook until browned, 3 to 4 minutes per side. Transfer the skillet to the oven and cook until the chicken is just cooked through, about 12 minutes. Transfer to a cutting board to rest 5 minutes.
• Meanwhile, combine 1 cup spinach, the halved avocado, buttermilk, lime juice, 1/4 teaspoon salt and a few grinds of pepper in a blender. Puree until smooth. Blend in 2 to 4 tablespoons water until thin enough to drizzle.
• Divide the remaining spinach among shallow bowls. Arrange the corn, sliced avocado, tomatoes, cabbage and tortilla strips on top. Slice the chicken against the grain and add to the bowls. Drizzle with some of the dressing and serve the rest on the side.

GRILLED TEX-MEX CHICKEN SANDWICH

Steps:

• Mix lime juice, oil, and pepper in bowl. Add chicken and toss to coat. Let marinate at room temperature 30 minutes.
• Place beans, cumin, oregano and salt in small bowl and mash with fork to coarse puree.
• Heat broiler.
• Mix avocado, tomato, chile, and onion in second small bowl.
• Place chicken breasts on baking sheet and broil 6 inches from heat until cooked but still moist, about 7 minutes. Let cool 5 minutes, then slice on diagonal.
• Top 4 slices bread with avocado mixture and then chicken. Top with bean puree and cheese and then remaining bread. Gently press sandwiches together. Brush both sides of sandwiches with butter.
• Heat large skillet over medium-high heat. Add 2 sandwiches and cook, pressing down with spatula and turning once, until golden brown. Repeat with remaining sandwiches. Serve hot.

SLOW-COOKER TEX-MEX CHICKEN

Steps:

• Toss chicken with seasoning mix and flour in slow cooker sprayed with cooking spray. Add peppers, corn and salsa; mix lightly. Cover with lid.
• Cook on LOW 6 to 8 hours (or on HIGH 3 to 4 hours).
• Stir chicken mixture. Serve over rice topped with cheese and onions.

THE BEST BEER CAN CHICKEN EVER

Steps:

• Preheat grill for medium heat. If using charcoal, push coals to the side of the grilling area for indirect heat.
• Pour stout beer into an empty 12-ounce soda can and drop Thai chilies and garlic cloves into the can. Mix brown sugar, dry mustard, garam masala, kosher salt, black pepper, cayenne pepper, cumin, cinnamon, onion powder, garlic powder, and nutmeg in a bowl.
• Rinse the chicken and coat the skin with the entire batch of spice rub. Place soda can containing beer mixture onto the prepared grill and sit the chicken upright onto the can.
• Grill chicken over indirect heat until juices run clear and an instant-read meat thermometer inserted into the thickest part of the breast, not touching bone, reads at least 165 degrees F (75 degrees C), about 45 minutes. Let chicken rest 10 minutes before serving.